CN108576695A - 一种冷冻调理鳜鱼的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种冷冻调理鳜鱼的制作方法,将鲜活鳜鱼敲晕后去内脏、鱼皮、鱼骨,将鱼体洗净后沥水,分割成鱼块;再将鱼块浸入到脱腥液中,浸泡后取出,隔水蒸煮;然后将鱼块在调味液中浸泡,取出后沥干;在鱼块表面喷洒保水液;保水液由鳜鱼鱼鳔酶解液和1.5‑5%食盐组成;最后将鱼块速冻,于‑20℃低温保存箱中贮藏。本发明方法简单,采用的脱腥剂来源广泛,价格低廉,安全有效,脱腥效果显著,采用鳜鱼鱼鳔的酶解液对冷冻鳜鱼进行保水处理,解决了磷酸盐保水剂的磷酸盐超标的问题,实现了鳜鱼下脚料的综合高值化利用。制得的调理鱼块最大程度保持了产品的硬度、咀嚼性及弹性等质构参数,简单加热处理后即可食用,口感好。
Description
技术领域
本发明涉及一种冷冻调理鳜鱼的制作方法,属于食品加工技术领域。
背景技术
鳜鱼又名桂花鱼、季花鱼等,是淡水鱼类中的名贵鱼类,含有蛋白质、脂肪、少量维生素、钙、钾、镁、硒等营养元素,肉质纯白细嫩,极易消化,且味道鲜美可口,极适宜体质衰弱,虚劳赢瘦,脾胃气虚,饮食不香,营养不良之人食用,食用方式以红烧、清蒸、炸、炖、熘均可。
鳜鱼经济价值高,目前已突破繁养技术难关,被广泛人工繁殖并大量养殖,但鳜鱼暂养耗氧量大不易存活,这会导致鳜鱼不能被市场及时消化,形成鳜鱼的大量积压于市,一旦失去食用价值将造成极大的经济损失,严重时将污染环境破坏水质。与此同时,随着社会、经济发展日益加快,人们更倾向于简单加热处理就能食用的调理食品。调理食品是指将新鲜的原料经过清洗和整形处理后,加以调味或预烹处理得到的预制品。调理食品作为一种新兴方便食品广受国内外市场的欢迎。因此,开发一种冷冻调理鳜鱼产品既能从原料上解决鳜鱼浪费的问题又能填补加工鳜鱼产品市场上的空白。但鱼类产品组织松软,水分含量高,若保藏不当,极易发生腐败变质。调理后鱼体的贮藏方式将对其品质产生重要影响。鱼类产品最常见的保藏方法是-18℃以下冷冻。冷冻保藏可以抑制水产品内微生物生长和内源酶对鱼体的消耗,最大限度延长鱼类产品的货架期。但是在冻结过程中冰晶的形成使得鳜鱼肌肉组织结构破坏,持水性下降等,降低了鳜鱼的品质。要解决这个问题,首先,快速冻结会使产生的冰晶细微而且均匀,对组织结构的损伤较小,从而减少解冻过程中汁液的流失;其次,冷冻前采用保水剂对鱼肉进行处理。多聚磷酸盐作为一类重要的传统的保水剂,近年来普遍被应用于水产品的保嫩处理。但由于磷酸盐易被水解,影响保水效果,因此一些不良商家违规操作,常过量添加磷酸盐,影响产品品质甚至影响消费者健康,导致消费者机体钙磷比例失衡(即影响机体钙磷代谢),钙磷代谢平衡被打破后会造成佝偻病、骨质疏松等代谢性骨病。因此,开发新型无磷保水剂,避免磷酸盐过量添加造成人体健康损害具有重要的现实意义。
发明内容
本发明的目的在于解决现有技术的不足,提供一种冷冻调理鳜鱼的制作方法。
技术方案
一种冷冻调理鳜鱼的制作方法,包括如下步骤:
(1)预处理:将鲜活鳜鱼敲晕后去内脏、鱼皮、鱼骨,流水洗去鱼体上的黑膜、鱼屑、血痕等杂物,将鱼体冲洗干净后沥水,分割成鱼块;
(2)脱腥液浸泡:将鱼块浸入到脱腥液中,15-25℃浸泡1-3h后取出,100℃隔水蒸煮2-5min;
(3)调味:将脱腥后的鱼块在调味液中浸泡1.5-4h,取出后沥干;
(4)保水处理:在调味后沥干的鱼块表面喷洒保水液;所述保水液由鳜鱼鱼鳔酶解液和食盐组成,食盐用量占鳜鱼鱼鳔酶解液的1.5-5%;
(5)冷冻:将经过保水处理的鱼块进行速冻,然后于-20℃低温保存箱中贮藏。
进一步,步骤(2)中,所述脱腥液的制备方法:取1重量份红茶、1重量份生姜和4重量份紫苏加入到100重量份水中,90-95℃熬制30min,然后冷却。
进一步,步骤(2)中,鱼块与脱腥液的重量比为1:3。
进一步,步骤(3)中,以调味液的重量为100%计,所述调味液由如下组分组成:盐5%,料酒5%,葱2%,姜2%,蒜2%,水84%。
进一步,步骤(4)中,所述鳜鱼鱼鳔酶解液的制备方法:取鳜鱼鱼鳔,洗净后剪成小块,浸入5%食盐溶液中搅拌20-30h,料液比1:10(W:V),期间更换一次浸泡液,然后离心,用去离子水清洗沉淀8~10次,然后往沉淀中加入去离子水,料液比为1:8(W:V),在80-90℃水浴中恒温浸提5-8h后,离心,取上清液,将上清液预热至37℃,调pH至7.0,再加入中性蛋白酶进行酶解,待酶解结束后,于95℃灭酶8-15min,冷却后离心,取上清液,最后将上清液减压浓缩至蛋白浓度80mg/mL,即为鳜鱼鱼鳔酶解液。
进一步,步骤(4)中,所述保水液中,食盐用量占鳜鱼鱼鳔酶解液的2.5%。
进一步,步骤(4)中,保水液的喷洒量为鱼块重量的1-3%。
进一步,步骤(5)中,所述速冻为液氮速冻或-60℃速冻。
本发明的有益效果:本发明提供了一种冷冻调理鱼块的制作方法,制作的冷冻调理鱼块最大程度保持了产品的硬度、咀嚼性及弹性等质构参数,简单加热处理后即可食用,产品口感好;制作方法简单,制作过程中采用的脱腥剂来源广泛,价格低廉,安全有效,脱腥效果显著;制作过程中采用鳜鱼鱼鳔的酶解液对冷冻鳜鱼进行保水处理,解决商业磷酸盐保水剂的磷酸盐超标的问题;实现了鳜鱼下脚料的综合高值化利用,减少资源浪费和环境污染问题,取之于鱼,用之于鱼。
附图说明
图1为实施例1鳜鱼脱腥前的挥发性成分分析GC-MS图谱;
图2为实施例1鳜鱼脱腥后的挥发性成分分析GC-MS图谱;
图3为实施例1及对比例1-3中不同保水处理前后鳜鱼的扫描电镜图;
图4为实施例1-4及对比例4冷冻处理后的鳜鱼的硬度对比图;
图5为实施例1-4及对比例4冷冻处理后的鳜鱼的弹性对比图;
图6为实施例1-4及对比例4冷冻处理后的鳜鱼的咀嚼性对比图。
具体实施方式
下面结合附图和具体实施例对本发明作进一步说明。
实施例1
一种冷冻调理鳜鱼的制作方法,包括如下步骤:
(1)预处理:将鲜活鳜鱼敲晕后去内脏、鱼皮、鱼骨,流水洗去鱼体上的黑膜、鱼屑、血痕等杂物,将鱼体冲洗干净后沥水10min,分割成鱼块;
(2)脱腥液浸泡:将鱼块浸入到脱腥液中,鱼块与脱腥液的重量比为1:3,20℃浸泡2h后取出,100℃隔水蒸煮3min,得到脱腥后鱼块,脱腥前鱼块的挥发性成分分析GC-MS图谱见图1,脱腥后鱼块的挥发性成分分析GC-MS图谱见图2。
所述脱腥液的制备方法:取1重量份红茶、1重量份生姜和4重量份紫苏加入到100重量份水中,90-95℃熬制30min,然后冷却。
(3)调味:将脱腥后的鱼块在调味液中浸泡1.5-4h,取出后沥干;以调味液的重量为100%计,所述调味液由如下组分组成:盐5%,料酒5%,葱2%,姜2%,蒜2%,水84%。
(4)保水处理:在调味后沥干的鱼块表面喷洒保水液;所述保水液由鳜鱼鱼鳔酶解液和食盐组成,食盐用量占鳜鱼鱼鳔酶解液的2.5%;
所述鳜鱼鱼鳔酶解液的制备方法:取鳜鱼鱼鳔,洗净后剪成小块,浸入5%食盐溶液中搅拌24h,料液比1:10(W:V),期间更换一次浸泡液,然后离心,用去离子水清洗沉淀8次,再往沉淀中加入去离子水,料液比为1:8(W:V),在85℃水浴中恒温浸提6h,4000r/min离心10min后,取上清液,将上清液预热至37℃,调pH至7.0,加入中性蛋白酶进行酶解,待酶解结束后,于95℃水浴中灭酶10min,冷却后3000r/min离心10min,取上清液,将上清液减压浓缩至蛋白浓度80mg/mL,即为鳜鱼鱼鳔酶解液。
(5)冷冻:将经过保水处理的鱼块采用液氮速冻,然后于-20℃低温保存箱中贮藏。
实施例2
将步骤(5)中的液氮速冻改为-20℃速冻,其余与实施例1同。
实施例3
将步骤(5)中的液氮速冻改为-40℃速冻,其余与实施例1同。
实施例4
将步骤(5)中的液氮速冻改为-60℃速冻,其余与实施例1同。
图1为脱腥前鱼块的挥发性成分分析GC-MS图谱,图2为脱腥后鱼块的挥发性成分分析GC-MS图谱,己醛和壬醛为鳜鱼腥味物质的主要来源,由图1和图2可以看出,经过脱腥液浸泡后,鳜鱼中的腥味物质己醛(保留时间2.019min)和壬醛(保留时间5.35min)含量显著下降,醛类物质由5个降到1个,酮类物质和醇类物质也减少,说明本发明的脱腥液能有效降低鳜鱼的腥味。
对比例1
保水液为蒸馏水,其余与实施例1同。
对比例2
保水液为2.5wt%的食盐溶液,其余与实施例1同。
对比例3
保水液为4%三聚磷酸盐(STTP),其余与实施例1同。
对比例4
将步骤(5)中的液氮速冻改为-20℃慢冻,其余与实施例1同。
一.保水性测试
实施例1及对比例1-3中保水处理后鱼肉的扫描电镜图见图3,其中,图3A为新鲜鳜鱼鱼肉,图3B为对比例1,图3C为对比例2,图3D为对比例3,图3E为实施例1,由图3可以看出,新鲜鳜鱼肌肉(图A)内部肌肉组织排列整齐,彼此间结合紧密,蒸馏水处理组(图3B),鳜鱼肌肉组织结构发生了明显变化,肌束细胞破坏严重,纹理模糊,肌束间的间隙变大,出现许多大孔洞;2.5%食盐处理组(图3C),鳜鱼肌肉组织间产生了许多空隙,肌束发生撕裂,肌肉细胞被破坏,孔洞面积较大;4%STPP处理组(图3D),鳜鱼肌束间产生了较多空隙,但其肌肉纤维排列仍较紧密,孔洞直径较蒸馏水处理组小;鳜鱼鱼鳔酶解液+2.5%食盐处理组(图3E),鳜鱼肌肉排列仍较紧密,完整性好,肌束细胞未见明显撕裂,肌束间空隙较小,与新鲜鳜鱼肌肉组织较为接近。
二.冻结方式对鳜鱼品质影响的测试
将实施例1-4及对比例4中冷冻处理后的鱼块进行硬度、弹性、咀嚼性的测试,测试采用的是质构仪,样品处理:挑选鳜鱼背部肌肉,用锋利小刀切成20mm3的大小,使用平底柱形探头p/30(30mm直径),测试前速率3mm/s,测试速率1mm/s,测试后速率1mm/s,压缩程度50%,负重探头类型Auto-5g。测试结果见图4、图5和图6。
由图4-6可以看出,冻结温度越低,通过最大冰晶生成带的速度越快,时间越短,鳜鱼肌肉内形成的冰晶体越小,随着冻藏时间的延长,鳜鱼肌肉的硬度、弹性、咀嚼性均呈下降趋势,且冻结速率越快,下降速度越慢。相比慢冻处理,速冻处理可以明显减缓鳜鱼肌肉相关品质指标变化的趋势,且-60℃速冻组和液氮速冻组之间差异不显著。
Claims (8)
1.一种冷冻调理鳜鱼的制作方法,其特征在于,包括如下步骤:
(1)预处理:将鲜活鳜鱼敲晕后去内脏、鱼皮、鱼骨,流水洗去鱼体上的黑膜、鱼屑、血痕等杂物,将鱼体冲洗干净后沥水,分割成鱼块;
(2)脱腥液浸泡:将鱼块浸入到脱腥液中,15-25℃浸泡1-3h后取出,100℃隔水蒸煮2-5min;
(3)调味:将脱腥后的鱼块在调味液中浸泡1.5-4h,取出后沥干;
(4)保水处理:在调味后沥干的鱼块表面喷洒保水液;所述保水液由鳜鱼鱼鳔酶解液和食盐组成,食盐用量占鳜鱼鱼鳔酶解液的1.5-5%;
(5)冷冻:将经过保水处理的鱼块进行速冻,然后于-20℃低温保存箱中贮藏。
2.如权利要求1所述的冷冻调理鳜鱼的制作方法,其特征在于,步骤(2)中,所述脱腥液的制备方法:取1重量份红茶、1重量份生姜和4重量份紫苏加入到100重量份水中,90-95℃熬制30min,然后冷却。
3.如权利要求1所述的冷冻调理鳜鱼的制作方法,其特征在于,步骤(2)中,鱼块与脱腥液的重量比为1:3。
4.如权利要求1所述的冷冻调理鳜鱼的制作方法,其特征在于,步骤(3)中,以调味液的重量为100%计,所述调味液由如下组分组成:盐5%,料酒5%,葱2%,姜2%,蒜2%,水84%。
5.如权利要求1所述的冷冻调理鳜鱼的制作方法,其特征在于,步骤(4)中,所述鳜鱼鱼鳔酶解液的制备方法:取鳜鱼鱼鳔,洗净后剪成小块,浸入5%食盐溶液中搅拌20-30h,料液比1:10,期间更换一次浸泡液,然后离心,用去离子水清洗沉淀8-10次,然后往沉淀中加入去离子水,料液比为1:8,在80-90℃水浴中恒温浸提5-8h后,离心,取上清液,将上清液预热至37℃,调pH至7.0,再加入中性蛋白酶进行酶解,待酶解结束后,于95℃灭酶8-15min,冷却后离心,取上清液,最后将上清液减压浓缩至蛋白浓度80mg/mL,即为鳜鱼鱼鳔酶解液。
6.如权利要求1所述的冷冻调理鳜鱼的制作方法,其特征在于,步骤(4)中,所述保水液中,食盐用量占鳜鱼鱼鳔酶解液的2.5%。
7.如权利要求1所述的冷冻调理鳜鱼的制作方法,其特征在于,步骤(4)中,保水液的喷洒量为鱼块重量的1-3%。
8.如权利要求1至7任一项所述的冷冻调理鳜鱼的制作方法,其特征在于,步骤(5)中,所述速冻为液氮速冻或-60℃速冻。
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